Healthy 5-Ingredient Meals Better Than Takeout: Orange Teriyaki Chicken, Zucchini-Noodle & Shrimp Stir-Fry

Oct 13 2016
In the mood for Asian food tonight? Put away that stack of paper menus! We've got two new recipes with just five ingredients each, and they're an absolute snap to whip up...

Hungry Girl's Healthy Orange Teriyaki Chicken Recipe

Print Orange Teriyaki Chicken Print

1/4th of recipe (about 3/4 cup): 202 calories, 3g total fat (0.5g sat. fat), 745mg sodium, 15g carbs, 1.5g fiber, 7g sugars, 26.5g protein

This tasty marinated chicken dish merges two delectable flavors! And you'll LOVE the sautéed scallions...

Prep: 15 minutes plus 1 hour to marinate
Cook: 15 minutes


1 lb. raw boneless skinless chicken breast, cut into bite-sized pieces

1/4 cup plus 2 tbsp. thick teriyaki marinade or sauce

3 tbsp. orange juice

One 8-oz. can sliced water chestnuts, drained and chopped

1 cup chopped scallions

Seasonings: garlic powder, salt, black pepper


Season chicken with 1/4 tsp. garlic powder and 1/8 tsp. each salt and pepper. Place in a large sealable container (or bag).

In a small bowl, mix 2 tbsp. teriyaki sauce with 2 tbsp. orange juice. Add to the container, and thoroughly coat chicken. Seal, and refrigerate for 1 hour.

To make the sauce, in a small bowl, mix remaining 1/4 cup teriyaki sauce with remaining 1 tbsp. orange juice.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir marinated chicken for about 8 minutes, until fully cooked.

Reduce heat to medium. Add sauce, chopped water chestnuts, and scallions. Cook and stir until hot and well mixed, about 2 minutes.


Hungry Girl's Healthy Zucchini-Noodle & Shrimp Stir-Fry Recipe

Print Zucchini-Noodle & Shrimp Stir-Fry Print

1/2 of recipe (about 2 cups): 206 calories, 2g total fat (0.5g sat. fat), 792mg sodium, 19.5g carbs, 4.5g fiber, 12.5g sugars, 25g protein

Prep: 10 minutes
Cook: 10 minutes


1 lb. (about 2 medium) zucchini

2 cups frozen Asian-style stir-fry veggies

8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined

1 tsp. crushed ginger

2 tbsp. thick teriyaki sauce or marinade

Optional seasonings: salt and black pepper


Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add frozen veggies, shrimp, and ginger. Cook and stir until shrimp are fully cooked, veggies have thawed, and excess liquid has evaporated, about 4 minutes.

Add zucchini noodles, and cook and stir until slightly softened, about 3 minutes.

Remove from heat, and stir in teriyaki sauce.


Chew on this:

October is National Pasta Month! This Veggie-Loaded Spaghetti Amore is one of our favorite ways to enjoy traditional noodles...

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